Pull out mom’s slow cooker to whip up this delicious take on
the traditional holiday gingerbread from Judith Finlayson’s latest cookbook, The
150 Best Slow Cooker Recipes. The
deliciously rich molasses-flavored gingerbread, topped with peaches in caramel,
is an absolutely irresistible combination. Serve it with a big scoop of vanilla
ice cream and savor every bite.

Ingredients:

1⁄4 cupmelted
butter

1⁄2 cuppacked
brown sugar

2 14-oz cans sliced peaches, drained, or 4 cups sliced
peeled peaches

Cake

2 cups all-purpose flour

2 tsp baking soda

1⁄2 tsp salt

1 tbsp ground ginger

1 tsp ground cinnamon

1⁄2 cupmolasses

1⁄2 cupboiling
water

1⁄2 cupbutter,
softened

1 cup packed brown sugar

1 egg

Vanilla ice cream, optional

Directions:

1. In a small bowl, combine butter and brown sugar. Spread
over bottom of prepared slow cooker stoneware. Arrange peaches on top.

2. Cake: In a bowl,
mix together flour, baking soda, salt, ginger and cinnamon. In a separate bowl,
combine molasses and boiling water. In a bowl, using an electric mixer if
desired, beat butter and brown sugar until smooth and creamy. Beat in egg until
incorporated. Add flour mixture alternately with molasses mixture, beating well
after each addition. Pour batter over peaches.

3. Place a clean tea towel over top of slow cooker
stoneware. Cover and cook on High for 2 1⁄2 to 3 hours or until a toothpick
inserted in center of cake comes out clean. When ready to serve, slice and
invert onto plate. Top with vanilla ice cream.

Excerpted from The 150 Best Slow Cooker Recipes, Second
Edition by Judith Finlayson